Have leftover brownie scraps after cutting out fun shapes like bats or hearts? Don’t toss them—turn them into rich, fudgy brownie truffles instead! These bite-sized treats are one of my favorite ways to give new life to leftover baked goods, and they’re the perfect addition to any dessert tray. You only need a few ingredients, there’s no baking required (If you already baked your brownies), and the result is a chocolatey treat that feels totally fancy with minimal effort. If you’re looking for delicious brownie ideas that double as easy desserts, this one’s a keeper.
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Ingredients for Brownie Truffles
You can make these brownie truffles two ways:
- Use brownie scraps from cutout brownies (like bats, hearts, or Christmas trees),
- Or bake a full 9×13-inch pan of brownies just for this recipe!
Either way, you’ll crumble the brownies and mix them with a simple homemade ganache, then roll them into rich, fudgy bites coated in sprinkles. No baking required once the brownies are made!
Here’s what you need:
- ~2 cups crumbled brownies (from scraps or a 9×13-inch pan)
- ½ cup semisweet chocolate chips
- ¼ cup heavy cream
- ½ cup chocolate sprinkles (for coating)
If starting with freshly baked brownies, let them cool completely before crumbling.
If using a full 9×13-inch pan of brownies (about 6–7 cups crumbled), you’ll want to triple the ganache: use 1½ cups chocolate chips and ¾ cup heavy cream.
How to Make Easy Brownie Truffles
These come together quickly and require no oven—just a microwave, a mixing bowl, and a spoon (or your hands).
Step 1: Make the Ganache
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20–30 second intervals, stirring in between, until melted and smooth. Let it cool for 5–10 minutes to thicken slightly before mixing with the brownie crumbs.
Step 2: Crumble the Brownies
While the ganache cools, crumble the brownies into a mixing bowl using your hands or a fork. Try to avoid dry edge pieces—stick with the softer, fudgier center scraps for best results. You want a texture that’s soft and crumbly, like cake pop dough.
Step 3: Mix
Use a hand mixer or stand mixer with a paddle attachment to combine the crumbled brownies and ganache—it’s much easier than mixing by hand, especially if you’re working with a full batch.
If you’re using about 2 cups of brownie crumbs, start by adding 2 tablespoons of ganache. Mix, then continue adding 1 tablespoon at a time until the mixture holds together when pressed—this usually takes 3–4 tablespoons total.
If you’re using a full 9×13 pan of brownies (about 6–7 cups of crumbs), start with ½ cup of ganache. Mix and assess the texture, then add more as needed, 1–2 tablespoons at a time. You may not need the full tripled batch, depending on how fudgy your brownies are.
The finished mixture should be thick and moist—similar to cake pop dough—soft enough to roll, but not sticky.
Step 4: Roll into Balls
Scoop and roll the mixture into truffles about 1 to 1½ inches wide.
Step 5: Coat with Sprinkles
Pour the sprinkles into a shallow bowl. Roll each truffle in the sprinkles, gently pressing to help them stick. Place them on a baking sheet lined with parchment paper to set.
After coating, you can refrigerate the truffles for 20–30 minutes to help them set and firm up for serving or storing.
Pro Tips for Brownie Truffles
- Start slow with the ganache: Always add the ganache gradually. If you pour in too much at once and don’t have enough brownie crumbs to balance it out, the mixture can become too soft to roll into truffles.
- Soft brownies work best: If your brownies are a little dry, warm them for a few seconds in the microwave before crumbling. You want moist, fudgy crumbs that hold together well.
- Ganache tip: Don’t skip the short cooling time after making the ganache. If it’s too hot, it will make the brownie mixture too soft and harder to shape.
- Sprinkle trick: If the sprinkles aren’t sticking, lightly dampen your hands and gently roll each truffle again before dipping.
- Perfect for parties: These make a cute addition to dessert boards or holiday trays. You can even stick them on mini skewers or pop them into mini cupcake liners for presentation.
FAQs
Can I use boxed brownie mix for this?
Yes! Brownie truffles are a great way to use up leftovers from any brownie recipe, including ones made from a box. Just be sure they’re fudgy and not dry.
What kind of chocolate chips work best?
I like semisweet for a classic brownie flavor, but you could use dark chocolate for a more intense bite or milk chocolate for a sweeter version.
Can I freeze brownie truffles?
Definitely. Place them in an airtight container and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Can I skip the ganache and use something else?
If you want a shortcut, chocolate frosting works too! But I prefer ganache for the flavor and smooth texture. Cream cheese is another option if you want a tangier truffle—just make sure to store the truffles in the fridge at all times if you go that route for food safety.
Do I need to chill them before serving?
Chilling helps them firm up, especially if your kitchen is warm. But they’re also delicious at room temperature, just rather crumbly and messy.
These brownie truffles are one of those magical no-bake desserts that check every box: they’re simple to make, they use up leftovers, and they look and taste amazing.
So the next time you’re cutting brownies into fun shapes (or just have a few too many left over), don’t toss the scraps—turn them into a brand-new treat. This is one of my go-to easy desserts that never disappoints and always earns compliments.
Leftover Brownie Truffles
Ingredients
- 2 cups leftover brownie scraps approximately
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 1/2 cup sprinkles for coating (jimmies work best)
Instructions
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20–30 second intervals, stirring in between, until melted and smooth. Let it cool for 5–10 minutes to thicken slightly before mixing with the brownie crumbs.
- While the ganache cools, crumble the brownies into a mixing bowl using your hands or a fork.
- Use a hand mixer or stand mixer with a paddle attachment to combine the crumbled brownies and ganache.If you're using about 2 cups of brownie crumbs, start by adding 2 tablespoons of ganache. Mix, then continue adding 1 tablespoon at a time until the mixture holds together when pressed—this usually takes 3–4 tablespoons total.
- The finished mixture should be thick and moist—similar to cake pop dough—soft enough to roll, but not sticky.
- Scoop and roll the mixture into truffles about 1 to 1½ inches wide.
- Pour the sprinkles into a shallow bowl. Roll each truffle in the sprinkles, gently pressing to help them stick
- Set them on a baking sheet lined with parchment paper to set. Chill at least 30 minutes for best results.
